Avocado Curried Chicken

Season chicken breast strips with 1 teaspoon of salt and set aside.

Heat butter in a large skillet over medium-high heat until melted.

Add chicken strips to the skillet and cook until golden brown on both sides, about 6-8 minutes total, then remove and set aside.

Add the thinly sliced onion to the same skillet and sauté over medium heat until softened, about 4 minutes.

Stir in curry powder, ground coriander, and ground cumin, cooking for 1 minute until fragrant.

Pour in the unsweetened coconut milk and water, stirring to combine and scrape up any browned bits from the bottom of the skillet.

Return the cooked chicken to the skillet and bring the mixture to a simmer, then reduce heat to medium-low and simmer for 10 minutes until the sauce slightly reduces.

Remove the skillet from heat and stir in sour cream until well combined; season with remaining ½ teaspoon of salt to taste.

Gently fold in the sliced avocado pieces just before serving, being careful not to break them apart.

Serve the curry over hot cooked rice, spooning sauce over each portion.